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SHRIMP FRIED BROCCOLI RICE

Serves : 5
INGREDIENTS
  • Ingredients
  • 4 teaspoons Napa Valley organic olive oil divided
  • 3 Organic Valley omega 3 eggs beaten
  • 3 tablespoons San j tamari lite 50 less sodium soy sauce
  • 2 tablespoons Kikkoman plain rice vinegar not the seasoned kind
  • 1 teaspoon Napa Valley organic sesame oil
  • 1/2 teaspoon black pepper
  • 1 5 1/2 ounce package organic diced onion
  • 3 cloves Melissas organic garlic chopped
  • 1 1/2 12 ounce packages Gelsons Riced Broccoli about 4 1/2 cups
  • 8 ounces jumbo cooked shrimp with tail off from our seafood department diced into 1/2 inch pieces
  • 2 cups Ready Pac shredded red cabbage
  • 1 cup Flav r pac frozen peas and carrots thawed
  • 1 cup Woodstock organic frozen sweet corn thawed
  • 1 cup Seapoint Farms shelled edamame thawed
  • 1 bunch scallions green and white parts thinly sliced about 1 cup
DIRECTIONS

Heat one teaspoon olive oil in a small nonstick pan over medium low heat. �Add eggs and cook undisturbed until set, flip over and brown lightly on the other side. �Transfer to a cutting board and slice into 1/4 inch x 1 inch thick strips.

While eggs are cooking, combine soy sauce, rice vinegar, and pepper.

Heat remaining tablespoon of olive oil and teaspoon of sesame oil in a large skillet or wok over medium high heat. �Add onion and cook for 1 1/2 minutes. �Add garlic, riced broccoli, shrimp, cabbage, mixed veggies, and edamame, drizzle with soy sauce and vinegar and cook for 2 1/2 minutes, tossing. �Add the scallions and egg strips and cook two more minutes, until everything is heated through.